Golden brown & delicious chicken breasts with crispy bread salad from Cook This Book: Techniques That Teach and Recipes to Repeat (page 74) by Molly Baz

Ingredients

baguette bread
chicken breasts
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

sharon_olniyq on April 11, 2026

Loved this! The anchovy croutons were insane, I used homemade sourdough. The radicchio was very bitter, I think I’ll mix a more mellow lettuce in next time so I don’t need as much honey. Overall easy weeknight salad.
KarenPR on February 26, 2026

Easy to make on a weeknight. The butter sauce was so so good. The croutons turned out delicious. Next time i will add more bread to the sauce. I cooked boneless skinless because it’s what I have and they turned out pretty good. Next time I will definitely do it with bone in skin on chicken breast. I used red cabbage instead of radicchio and it worked really well.
ellwell on February 23, 2026

This was a wonderful weeknight meal. The marriage of bitter, sweet, brine, and crunch was delicious. I used skin-on boneless breasts since that was the combo my grocer had—-which is an okay substitution if you monitor the chicken temp in the over (mine needed only about 10 min). Also subbed capers for the olives for my husband’s preference. I used 1/2 cup which was too much—1/4 cup would be sufficient. There isn’t much direction as to how much honey to drizzle. I used about 1 1/4 tablespoons, and I think it could have used 2 tablespoons.
krwhte on February 18, 2026

Great flavor combination and the chicken turned out perfectly cooked.
BachranBears on December 19, 2025

I’ve lost track of how many times we’ve made this salad. Incredibly delicious. The most delicious chicken breasts I’ve made (chicken thigh family here). I always make extra croutons because we just can’t get enough of them.
TTTLauren on April 21, 2022

This one surprised me, it was addictive. I think using a good sherry vinegar is important, and a good balance or salty umami from the anchovies/olives and vinegar with the texture of the bread and lettuce and right level of dressing are key. Executed well its a good restaurant level main course salad!